Caesar Dressing

Name: Caesar Dressing
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (220 ml)
Cuisine: American
Ingredients: about 2 yolks (36 g) Egg Yolk; 1 tsp Dijon (5 ml) Dijon Mustard; about 3 fillets (12 g) Anchovy; 1 tsp white wine vinegar (5 ml) White Wine Vinegar; ½ cup (50 g) Parmesan; 1 Tbsp Worcestershire (15 ml) Worcester; juice of ½ lemon (15 ml) Lemon Juice; 1 tsp horseradish cream (4.76 ml) Horseradish; ½ cup (125 ml) grapeseed oil Grapeseed Oil

Independent adaptation of a publicly published Shannon Bennett recipe. Not affiliated with, sponsored by, or endorsed by Shannon Bennett.

DRESSING · KALE CAESAR & TANDOORI PRAWNS

In the published recipe, this is the dressing for kale and sprout Caesar with tandoori prawns.

Shannon Bennett's Caesar dressing for tandoori prawns.

On the jar

CAESAR

Method: blend
Yield: about 1 cup
Ingredients: 9

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 5 mlWhite Wine Vinegar 5 mlWorcester 15 mlLemon Juice 15 mlHorseradish 5 mlGrapeseed Oil 125 ml

Ingredients

Egg Yolkabout 2 yolks (36 g)
Dijon Mustard1 tsp Dijon (5 ml)
Anchovyabout 3 fillets (12 g)
White Wine Vinegar1 tsp white wine vinegar (5 ml)
Parmesan½ cup (50 g)
Worcester1 Tbsp Worcestershire (15 ml)
Lemon Juicejuice of ½ lemon (15 ml)
Horseradish1 tsp horseradish cream (4.76 ml)
Grapeseed Oil½ cup (125 ml) grapeseed oil

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Caesar Dressing wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 3 stars · 1 national award

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Provenance

Shannon Bennett. Australian / French. Cited awards include: Historic 3 hats (Vue de Monde).

Adapted from a Shannon Bennett recipe (Shannon Bennett / delicious.com.au).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Shannon Bennett / delicious.com.au (published as “Caesar Dressing”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar